Chinese Violet (Telosma cordata 夜来香) Omelette (Meatless Recipe)

Chinese Violet, Yea Lai Xiang (夜来香) or Telosma Cordata is grown in many parts of tropical Asia not just for its alluring fragrance but also for culinary purposes as well!  Please click http://gardenlab.wordpress.com/2009/03/30/telosma-cordata-%E5%A4%9C%E6%9D%A5%E9%A6%99/ for more info on this Chinese Violet.

I first came to know about this edible flowers when a good friend of mine bought it for me from Ipoh.  She asked me to cook it with egg soup.  Since then, I am hooked to this flowers and I have cooked it in different ways.  I am trying to grow this fantastic plant on my own as I can't find the flowers in KL. 

For a start, here's a Chinese Violet fried with eggs.  There are more varieties of dishes using Chinese Violets in store for you!

Ingredients :

  - half bowl of fresh Chinese Violet (take the flowers only, washed)
- 6 eggs (beaten with salt)
- 1 big onion (finely sliced)
- salt (to taste)
- soy sauce(to taste)
- oil

Method :
1)  Heat oil in a wok.  
2)  Stir fry onions until aromatic.  
3)  Then, add the beaten egg to make an omelette.  Fry both sides of the omelette until fragrant.
4)  Add the fresh Chinese Violets.  Stir and mix well with the omelette.
5)  Turn off the heat and drizzle the soy sauce and give it a quick stir.
6)  Dish up and serve.

This is a very delicious and healthy dish.  Try this if you can get hold of the flowers :)

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Simple Steamed Chinese Pomfret with Soy Sauce

This is another simple steamed fish with soy sauce unlike the previous post where I steamed it with Shiitake mushroom.  Simple, fast and healthy... :)

Ingredients :

- 1 Chinese pomfret (washed and marinated with salt and pepper)

- 1 whole garlic (peeled the pips but do not crushed)

- 3 shallots (washed and finely chopped)

- 1 thumbsized ginger (washed and finely sliced)

- 1 stalk spring onion (separate the white stems and the leaves and cut)

- 1 stalk coriander leaves (washed, separate the stems and the leaves and cut)

- 1 red chili (washed, de-seeded and finely sliced)

Seasonings : (to taste - mix all except the wine)

- salt                     

- soy sauce           

- pepper               

- 1 tsp sugar         

- 1 tsp sesame oil 

- Chinese cooking wine

Method :

1)  Heat oil in a wok.  Saute ginger, garlic, shallots, stems of spring onions and coriander until aromatic.

2)  Dish up and place some on the steaming plate.  Then, place the marinated fish on top.

3)  Add the remaining fried ingredients on top of the fish.

4)  Meanwhile boil water in a steaming wok or pot for steaming.

5)  Pour the mixed seasonings onto the fish.

6)  When the water is boiled, steam fish at high heat for about 10 minutes.

7)  Add Chinese cooking wine, the remaining spring onions, coriander and red chilies.

8)  Cover and steam again  for another 3 to 5 minutes.

9)  Serve hot.

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Stewed Pork Belly with Mui Choy (梅菜)

Mui choy is preserved mustard green.  There are 2 types of mui choy; salted and sweetened.  Do not underestimate this humble mui choy.  It is very delicious and you can prepare it anyway you like, be it steamed, braised, stewed or even for soup.  Most Chinese like to prepare it with pork or chicken depending on their preferences.

Stewed Pork with Mui Choy is a very common and popular dish among Chinese.  It is easy to prepare and yummy.  You can substitute pork with chicken and it is still yummy.

Ingredients :

- 1 strip of pork belly (washed, blanched and cut into bite sized, marinated with seasonings)

- 1/2 bowl salted mui choy (washed, soaked for abt 40mins to 1 hr, washed and cut)

- 1/2 bowl sweetened mui choy (washed, soaked for abt 30mins, washed and cut)

- 2  thumbsized ginger (crushed)

- 1 whole garlic (crushed)

- 3 shallots (chopped)

Seasonings for marinate : (to taste)

- salt

- soy sauce

- caramel sauce

- sugar

-1 tsp cooking wine (optional and not for marinate)

Method :

1)  Heat oil in a wok and saute ginger, garlic and shallots until aromatic.

2)  Stir in pork belly and mui choy and keep stirring for about 2 minutes.

3)  Add enough water, cover and cook at high heat for 5 minutes.

4)  Turn the heat to low and stew for about 40 minutes.

5)  Add cooking wine (optional) and mix well.

6)  Dish up and serve with steamed rice or Teochew porridge.

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